Firecrackers

 

INGREDIENTS

• 1  lb  unsalted saltine crackers (4 sleeves)
• 1  cup canola oil
• 1 (1 ounce) packet  ranch dressing mix
• 2  tablespoons crushed red pepper flakes
• 1⁄2 teaspoon garlic powder

DIRECTIONS

1. Line crackers on ends (like dominoes) in an air-tight container.
2. In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
3. Stir until all ingredients are well mixed.
4. Continue to stir to prevent the pepper from settling on the bottom of the bowl.
5. Spoon mixture evenly over crackers, like drizzling icing on a cake.
6. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
7. Store in a ziplock bag. Will keep for about a week -- if they last that long!

Marry me chicken

 

Ingredients

For the Chicken

• 3 pounds boneless, skinless chicken breasts(see Notes)
• salt (to taste)
• freshly cracked black pepper (to taste)
• 2 tablespoons olive oil (or other neutral oil)

For the Sun-Dried Tomato Cream Sauce

• 2-3 cloves garlic (minced)
• ¾ cup chicken broth 
• ½ cup heavy cream (at or close to room temperature)
• ⅓ cup grated fresh parmesan cheese (at room temperature)
• ½-1 cup sun-dried tomatoes 
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes 
• fresh basil (chiffonaded, for garnish)

Instructions

• Preheat oven to 375° Fahrenheit. Adjust racks as needed so skillet can sit in center of oven. Place chicken breasts on cutting board and trim as needed, then pat chicken breasts dry on all sides with paper towels. 
• Generously season tops of chicken breasts with salt and black pepper. Flip chicken breasts over and generously season other side with salt and black pepper. Set chicken aside.
• Heat cast-iron skillet over medium-high heat. When skillet is warm, add olive oil and swirl pan to cover entire surface with oil. 
• When oil is hot and shimmery, place seasoned chicken breasts in skillet. Sear chicken breasts 3 to 4 minutes, or until lightly golden in spots. Flip chicken breasts over and sear 3 to 4 minutes more. Carefully transfer seared chicken breasts to plate and set aside. Note: chicken should not be fully cooked-through at this point.
• Return skillet to stovetop and reduce heat to medium-low. Let temperature of skillet reduce, then add minced garlic. Sauté garlic 1 to 2 minutes, or until garlic is just fragrant.
• Add broth to skillet and stir, making sure to scrape up any browned bits of chicken or garlic that may be stuck to bottom of skillet. 
• Move skillet to cool stovetop burner and let skillet cool slightly, then add heavy cream. Whisk or stir gently to incorporate heavy cream into chicken broth. Once liquids are blended, sprinkle grated parmesan into mixture and gently stir until cheese has melted.
• Return skillet to hot burner and continue stirring sauce mixture 1 minute or so, while skillet returns to temperature. Add sun-dried tomatoes, dried oregano, and red pepper flakes to cream sauce and stir gently to incorporate ingredients. Taste sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
• Bring sauce to constant slow simmer over medium-low heat, stirring occasionally. Once sauce is simmering, return seared chicken breasts to skillet. Flip chicken breasts 3 to 4 times to coat all sides in sauce, then transfer entire skillet into preheated oven.
• Bake dish 12 to 15 minutes, then begin checking doneness of chicken with internal meat thermometer. Continue cooking chicken until meat thermometer reads 160°-162° Fahrenheit when inserted into thickest part of chicken.
• Carefully remove skillet from oven and set aside. Spoon sauce from skillet over tops of chicken, then allow chicken to rest 5 minutes. Chicken will cook residually, reaching food-safe internal temperature of 165°F. 
• After 5 minutes, transfer chicken to serving plates. Top chicken with remaining sauce from skillet and garnish with chiffonaded basil. Serve immediately with desired sides.

Apple Dumplings

 

Ingredients

• 2 (8 each) cans refrigerated crescent roll dough
• 2 sticks of butter
• 1 1/2 cups brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon or to taste
• 1 can (12oz) 7 Up (or Mountain Dew)
• 2 large Granny Smith apples, peeled and cored

Instructions

1. Preheat oven to 350 degrees F.
2. Wash the apples, peel and cut into eight equal slices.
3. Unwrap the crescent roll and separate the triangles.
4. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant.
5. Butter a 13 x 9-inch baking dish.
6. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls.
7. Pour soda (7up or Mountain Dew) between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown.
8. Serve immediately with a scoop of vanilla ice cream.

Pollo Guisado (Stewed Chicken)

Ingredients

For the chicken:

1 tablespoon vegetable oil

3 pounds bone-in chicken thighs and/or legs

1 tablespoon adobo

1 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon dried oregano

For the broth:

• 1/4 cup sofrito
• 1 can (8oz) tomato sauce
• 2 tablespoons Spanish olives
• 1/2 pound potatoes, peeled and diced into large chunks
• 1 cup cubed carrots or squash (optional)
• 2-3 cups chicken stock/broth or water
• 1 packet sazón 
• 1 teaspoon adobo seasoning 
• 1/2 teaspoon garlic power
• 1/8 teaspoon dried oregano
• Salt and pepper, to taste
• Cooked white rice, for serving

Instructions

For the chicken:

• Heat oil in large pot over medium heat.
• Meanwhile, season chicken pieces with adobo, garlic powder, salt, pepper and oregano. 
• Brown chicken on all sides, then remove from pan and set aside.

For the broth:

• Add sofrito to pot and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer. 
• Add olives, potatoes and chicken stock. Use more or less water depending how soupy you like it.
• Season with sazón, adobo, garlic powder, oregano, salt and pepper. Bring to a boil then taste again, broth should taste bold and salty since the potatoes will soak up the flavor.
• Add chicken back to pot and lower heat. Cover and simmer until cooked through and chicken is tender, about 30-45 minutes. Serve over white rice.

Lima Beans

 

Ingredients

1 smoked turkey wing

• 3 cups Water
• 1 Bag Frozen baby lima beans 16 ounce bag
• 1 Chicken bouillon cube
• 1 clove Garlic minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Garlic powder 
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 diced onion 
• 1 teaspoon seasoning salt 

Instructions

• Add the smoked turkey wing to the pot and boil for one hour then all ingredients to a medium saucepan or Dutch oven pot over medium to medium-high heat.
• Bring to a boil, stirring regularly to help dissolve the bouillon cube.
• Reduce heat to low and cover pot.
• Simmer for 45 minutes, or until lima beans are tender. 
• Adjust the seasonings at the end.

Notes

Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.

Smothered chicken and rice

 

Ingredients

• 4 skin-on, bone-in chicken thighs or Chicken Legs
• ½ teaspoon of mustard powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• ½ cup finely chopped yellow onion
• 2 garlic cloves, minced
• Non stick cooking spray
• 1 can cream of mushroom soup
• 1 can condensed cream of chicken soup
• 2 cups of sliced mushrooms optional 
• 1 sliced red pepper 
• 1 cup long grain rice 
• Salt and pepper to taste
• 2 tablespoons dry parsley
• 1 Tablespoon of flour 

Instructions

1. Season the chicken thighs or Legs I love the legs with this recipe 
2. Season the chicken with mustard powder, paprika, onion powder, garlic powder salt, and pepper on both sides. Preheat the oven to 350 F.
3. Cook the rice in the on the stovetop according to package instructions. You can wait and cook the rice once the chicken is inside the oven.
4. When I make my rice I use 1 cup of rice and 2 cups of water and bring it to a boil and reduce for 20 minutes . Set a timer and do not open the lid on the rice.
5. Heat one tablespoon of olive oil in a medium-sized skillet and brown the chicken thighs, or legs skin side down first, for 4 minutes. Brown for 4 minutes on the other side. Transfer to a plate. Add the remaining olive oil to the skillet and saute the chopped onion and garlic  and red pepper for 3 minutes.
6. Spray the bottom of a 9 x 13-inch casserole dish with cooking spray .
7. Place the chicken thighs or legs on top inside the dish . 
8. In a large bowl, mix the sauteed onion and garlic, peppers cream of mushroom soup, condensed cream of chicken soup, sliced mushrooms, salt, and pepper to taste. Pour this mixture over the chicken. Sprinkle parsley on top and bake, add a tablespoon of flour and mix well 
9. Baked covered for 45 minutes. Uncover and bake for 20 minutes more.